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Drying Kinetics and Energy Consumption in the Dehydration of Pomegranate (Punica granatum L.) Arils and Rind

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Abstract

The objective of this study was to evaluate the drying kinetics and energy requirements during convective drying (CD) (50, 60 or 70 °C), vacuum-microwave drying (VMD) (240, 360 or 480 W) and a combined method of convective pre-drying and vacuum-microwave finishing drying (CPD-VMFD) while processing pomegranate arils and rind. Drying kinetics of CD and VMD was described using seven basic drying models; however, VMFD was modeled only by the Henderson and Pabis equation. Pomegranate rind required less drying time (26–460 min) than arils (51–1,395 min) due to its higher porosity and lower sugar content. The drying time and the energy consumption were reduced when the air temperature and microwave wattage were increased. VMD required less energy than CD within the entire range of moisture content assayed. CD energy consumption can be reduced by its combination with VMD (CPD-VMFD), and this reduction was more important when the VMFD was applied earlier. VMD and CPD-VMFD are a good option for food drying industry in order to reduce both the drying time and the energy consumption while processing pomegranate arils and rind. Therefore, industries can optimise the drying process and consequently save their financial needs.

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Abbreviations

a, b, c :

Drying parameters

k :

Drying constant (per minute)

m :

Mass of the sample (gram)

M :

Moisture content (kilograms per kilogram db)

M e :

Equilibrium moisture content (kilograms per kilogram db)

M 0 :

Initial moisture content (kilograms per kilogram db)

MR:

Moisture ratio

M(t):

Moisture content after time of drying t (kilograms per kilogram db)

W :

Mass of water (grams)

E C :

Energy consumed in convective method (kilojoules)

\( {E}_{{\mathrm{C}}_m} \) :

Specific energy consumed in convective method (kilojoules per gram fw)

\( {E}_{{\mathrm{C}}_W} \) :

Specific energy consumed in convective method (kilojoules per gram of water)

E ev :

Energy of water evaporation (kilojoules)

E VM :

Energy consumed in vacuum-microwave method (kilojoules)

\( {E}_{{\mathrm{VM}}_m} \) :

Specific energy consumed in vacuum-microwave method (kilojoules per gram fw)

\( {E}_{{\mathrm{VM}}_W} \) :

Specific energy consumed in vacuum-microwave method (kilojoules per gram water)

N f :

Power consumption by a fan (kilowatts)

N e :

Power consumption by an electric engine (kilowatts)

N h :

Power consumption by a heater (kilowatts)

N M :

Output power of magnetrons (kilowatts)

N V :

Power consumption by a vacuum pump (kilowatts)

η C :

Energy efficiency for convective method

η M :

Efficiency of magnetrons

η VM :

Energy efficiency for vacuum-microwave method

λ w :

Latent heat of water vaporisation (kilojoules per gram)

t :

Time (minutes)

R 2 :

Coefficient of determination

ANOVA:

Analysis of variance

CD:

Convective drying

CEE:

Cumulative energy efficiency

CPD:

Convective pre-drying

fw:

Fresh weight

db:

Dry basis

wb:

Wet basis

dw:

Dry weight

K :

Critical point

RMSE:

Root-mean-square error

VM:

Vacuum microwave

VMD:

Vacuum-microwave drying

VMFD:

Vacuum-microwave finishing drying

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Authors and Affiliations

  1. Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández, Ctra. de Beniel, km 3,2., 03312, Orihuela, Alicante, Spain

    Ángel Calín-Sanchez, Nallely Nuncio-Jáuregui & Ángel A. Carbonell-Barrachina

  2. Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630, Wrocław, Poland

    Adam Figiel, Marian Szarycz & Krzysztof Lech

Authors
  1. Ángel Calín-Sanchez
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  2. Adam Figiel
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  4. Krzysztof Lech
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  6. Ángel A. Carbonell-Barrachina
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Correspondence to Ángel Calín-Sanchez.

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Calín-Sanchez, Á., Figiel, A., Szarycz, M. et al. Drying Kinetics and Energy Consumption in the Dehydration of Pomegranate (Punica granatum L.) Arils and Rind. Food Bioprocess Technol 7, 2071–2083 (2014). https://doi.org/10.1007/s11947-013-1222-5

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